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Mashed parsnip & sprout colcannon

This is a delicious accompaniment to Christmas dinner, but is also a great way to use up those leftover cooked sprouts

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 147
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 11
  • Protein 5
  • Fat 5
  • Fibre 8
  • Salt 0.22

Nutrition per serving

  • Calories 147
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 11
  • Protein 5
  • Fat 5
  • Fibre 8
  • Salt 0.22

Ingredients

  • 1½ kg parsnips, peeled
  • 500g Brussels sprouts, cooked
  • 25g butter
  • 200ml milk
  • 1 bunch spring onions, sliced

Method

  1. Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.

  2. In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.

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